DRG Concepts to Open Modern Steakhouse Destination Wicked Butcher in The Sinclair Hotel, Premiering Fall 2019 in Downtown Fort Worth

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Wicked Butcher, a modern steakhouse in one of Fort Worth’s most beautiful historic buildings, will open in Fall 2019, restaurant leader DRG Concepts announced today.

The revived Sinclair Building, a historic landmark in Downtown Fort Worth, is home to DRG Concepts’ newest restaurant.  Wicked Butcher is a modern, Fort Worth steakhouse that embraces the swanky, art deco character of the building’s architecture and the vibrant and cosmopolitan heart of the city.

DRG Concepts also has two locations of its successful and award-winning Wild Salsa and Chop House Burger in Cityplace on Throckmorton in Downtown Fort Worth.  The company’s acclaimed Dallas Fish Market and Dallas Chop House brands are in Downtown Dallas, along with original locations for Wild Salsa and Chop House Burger.

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The DRG Concepts Culinary leadership team of Chefs Luigi Iannuario, Richard Triptow and Austin Carlson will direct the culinary team at Wicked Butcher and all food and beverage service at The Sinclair Hotel.

A native of Italy, Chef Luigi Iannuario is expert in the world’s great beef traditions and in Italian, Spanish and French cuisines.  Having received Best Chef honors in acclaimed destination cities, Chef Iannuario comes to Wicked Butcher with such experience as Executive Sous Chef of Emporio Armani Caffe in Milan.  Over the years in Italy, Iannuario had the pleasure to work under some of the most respected Italian chefs in the world, including Michelin-star chef Gualtiero Marchesi, Alberico Penati, Sergio Mei and Nadia Santini.   Chef Iannuario has also worked with legendary culinary leaders as Paul Bocouse and Ferran Adria.

From delicious menus of gems from global waters, to premium dry-aged beef, guests are always wowed with Chef Richard Triptow’s fresh and precise perspective on fine food.  He has led programs at The Rosewood Mansion on Turtle Creek, Lakewood Country Club and The Mandalay Four Seasons, and the prestigious Pine Creek Cookhouse in Aspen, and creates an exciting  energy and culture of hospitality at both Dallas Fish Market and Dallas Chop House that continues to make Downtown Dallas an international destination for dining and enjoyment of the best in food.  An artist who paints, Chef Triptow crafts presentations that reflect his skill in the visual arts, with transformation of classic recipes with new and wondrously vivid combination of favorite ingredients.

Chef Austin Carlson has helped direct culinary for DRG Concepts brands since 2015.  He came to DRG Concepts from award-winning dining destinations including Nonna Restaurant in Dallas. He has cooked in acclaimed restaurants in Italy and across Europe.  A student of anthropology, Chef Carlson is always intrigued and inspired with the context of food in culture across eras and generations.

“We’ve created Wicked Butcher as a special and uniquely exciting experience with extraordinary flavors for everyone to enjoy in Fort Worth and as a part of the city’s distinctive character and culture,” said Nafees Alam, CEO of DRG Concepts.  “With a menu and settingto engage and enchant locals and international visitors to Fort Worth with excellence, our entire team is so inspired by the authentic beautiful Sinclair Hotel building in the infinitely appealing center of Downtown Fort Worth.  We can’t wait to host guests at Wicked Butcher, and to serve guests delicious flavors throughout The Sinclair.”

“Wicked Butcher is a standout addition to the exciting and robustly successful Downtown Fort Worth,” said Mike Hoque, Chairman of DRG Concepts.  “The Sinclair will be a uniquely impressive and industry leading experience for guests, and our team is fully charged to deliver amazing dining experiences of comfort and excellence across the hotel.”

The DRG Concepts’ culinary team approach to Wicked Butcher celebrates a cosmopolitan Texas energy in its bold culinary, elevating the modern steakhouse experience with artful, delicious creations at a table that reflect the intellectual maverick ethos of Fort Worth. Wicked Butcher will feature a consistently luxurious dining experience every time.

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With a keen curation of both domestic and international premium cuts of beef, as well as an acclaimed Himalayan salt dry aging method, the Wicked Butcher fare is one-of-a-kind.  (Photos from the acclaimed Dallas Chop House menu above.)  Note:  Photos of Wicked Butcher menus will be provided closer to opening.

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As with Dallas Fish Market (DFM Lobster Roll photos above), Wicked Butcher will have stunningly beautiful presentations at the table.

Guests will enjoy delightful flavorful creations in an impressive and engaging setting of bright glossy white brick and tile,complemented with rich emerald colors, timeless brass fixtures, natural woods and beautiful marbles, and modern Texas textures to bridge old and new in an urban cowboy aesthetic where wicked-good flavors abound.

With a keen curation of both domestic and international premium cuts of beef, as well as an acclaimed Himalayan salt dry aging method, the fare is one-of-a-kind. The beef is accompanied by chops, poultry and game as well as a seafood selection beautifully presented in a raw bar sourced from local and global waters. The diverse and exceptionally flavored fresh seafood menu includes hand-rolled sushi, oysters, crab, lobster, and swordfish. Dishes like the Double-Rib Steak for Two are served at pecan and maple dining tables, accompanied by sides that could stand on their own, including Crawfish Maque Choux, Yorkshire Creamed Spinach, and Corn Crème Brûlée.

The fine dining menu is completed by an equally exceptional craft cocktail and wine menu. Wicked Butcher’s wine list was artfully curated to exceed the standard steakhouse expectations. From Chile to Argentina and Napa to France, the wine list reads like a global map. Star mixologist Jason Kosmas is creating Wicked Butcher’s unique craft cocktail recipes. While guests may enjoy exceptional

cocktails at the bar and in the dining room, they also will enjoy their evenings 17 floors above atop The Sinclair. An open concept rooftop space offering a full bar, with a savored menu of artisanal charcuterie boards and hand-rolled sushi are just some of what

guests can expect to enjoy at Downtown Fort Worth’s first and only hotel rooftop bar.

Diverse and dynamic, Wicked Butcher reflects the wicked-good vigor of its cultured home city.

About The Sinclair Hotel  Opening Fall 2019, The Sinclair, a Marriott Autograph Collection hotel, boldly merges classic Art Deco design with contemporary luxury. The 164-room hotel offers one of the city’s only rooftop bars, a chef-driven restaurant and lobby bar, stunning views of Fort Worth, and a prime location anchoring the very center of the revitalized downtown Fort Worth.

The Sinclair expertly blends historic Art Deco design with innovative high-tech features. The property aims to be one of the most tech-forward hotels in the country and is committed to advancing innovation in hospitality and the guest experience.  The Sinclair is also the first building in the world to replace a diesel generator and backup power source with a lithium ion battery pack, the LG ESS. Key amenities and services include:

  • In-room Network Presence Sensing technology to automate and customize the in-room experience, including lighting, shades, locks and minibar
  • Kohler Digital Showers in all guest rooms controlled by voice activation or a PoE powered Touchscreen display
  • LG 8K Wallpaper TVs in rooms and public spaces, featuring Dolby Atmos® sound and more than one billion vibrant colors at 4mm
  • A complete Fiber GPON deployment providing fast high-speed internet
  • Deployment of Cisco Digital Building Switches in each room to replace regular high-voltage electricity and power in-room technology

A Podcast Booth is also integrated into the lobby design and is available to the arts community.

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